Swiss Meringue Buttercream Frosting
Everyone is familiar with commercial bakery "buttercream" which is commonly made alongside shortening as well as it leaves a greasy or waxy cinema inwards your mouth, yuck!! Todays recipe is for a low-cal as well as fluffy frosting (almost the consistency of whipped cream) called Swiss meringue buttercream. It is the creme de la creme of all frostings as well as it is slightly sweetness as well as extremely stable.
5 egg whites (from large eggs)
1 1/4 cups granulated sugar
1 pound of UNSALTED sweetness cream butter (room temperature)
Small pinch of salt
2 teaspoons vanilla extract
1 teaspoon almond extract
Place the egg whites as well as sugar in a drinking glass or metallic bowl (whisk together until good mixed) and house the bowl over a gently simmering pan of H2O (don't permit the bottom of the bowl impact the water).
Now hither is a tip; right afterwards y'all mix the saccharide into the egg whites, press roughly of the mixture betwixt your fingers and y'all volition experience a grainy texture (remember that feeling). Heat the egg white-sugar mixture (whisking every xxx seconds or so) for virtually three to five minutes or until it reaches 140 degrees on an instant read thermometer. NOTE: If y'all usage non convey an instant read thermometer, but oestrus the mixture until it feels dainty as well as warm (not hot) and y'all tin post away no longer experience that grainy texture when y'all press roughly of it betwixt your fingers. Remove from heat.
Pour the warmed egg white - saccharide mixture into the bowl of your stand upwardly mixer as well as attach the wire whisk. Beat the mixture on medium high for five to vii minutes or until the mixture forms a thick as well as fluffy meringue that is cool to the touch. It is VERY IMPORTANT that the mixture AND the exterior of the bowl convey cooled downward to room temperature.
Stop the mixer as well as alter to the paddle attachment. With your stand upwardly mixer at medium speed, start adding the ROOM TEMPERATURE butter, 2 tablespoons at a time, beating twenty to xxx seconds afterwards each addition. Stop the mixer occasionally as well as scrape downward the sides to brand certain everything is mixing well.
After you have added all of the butter, add the extracts as well as vanquish on medium high until low-cal as well as fluffy (another infinitesimal or two). Use immediately.
TIP: You desire the butter to survive at room temperature but non super soft/melty(very important). I cubed the butter when it was COLD as well as and then permit it sit down on the counter for an hr to insure it would survive at room temperature (of course of pedagogy that depends on how warm your solid is). Do NOT warm upwardly your butter inwards the microwave.
This frosting is a dream to operate with!!! It is EXCELLENT for borders as well as cut operate (it is VERY stable) as well as it is real forgiving when doing apartment operate (smooths easily alongside a knife).
The recipe has a few steps, but it is good worth the seek as well as equally long equally y'all follow a few tips, it is NOT difficult to make.
1 1/4 cups granulated sugar
1 pound of UNSALTED sweetness cream butter (room temperature)
Small pinch of salt
2 teaspoons vanilla extract
1 teaspoon almond extract
Place the egg whites as well as sugar in a drinking glass or metallic bowl (whisk together until good mixed) and house the bowl over a gently simmering pan of H2O (don't permit the bottom of the bowl impact the water).
Now hither is a tip; right afterwards y'all mix the saccharide into the egg whites, press roughly of the mixture betwixt your fingers and y'all volition experience a grainy texture (remember that feeling). Heat the egg white-sugar mixture (whisking every xxx seconds or so) for virtually three to five minutes or until it reaches 140 degrees on an instant read thermometer. NOTE: If y'all usage non convey an instant read thermometer, but oestrus the mixture until it feels dainty as well as warm (not hot) and y'all tin post away no longer experience that grainy texture when y'all press roughly of it betwixt your fingers. Remove from heat.
Pour the warmed egg white - saccharide mixture into the bowl of your stand upwardly mixer as well as attach the wire whisk. Beat the mixture on medium high for five to vii minutes or until the mixture forms a thick as well as fluffy meringue that is cool to the touch. It is VERY IMPORTANT that the mixture AND the exterior of the bowl convey cooled downward to room temperature.
Stop the mixer as well as alter to the paddle attachment. With your stand upwardly mixer at medium speed, start adding the ROOM TEMPERATURE butter, 2 tablespoons at a time, beating twenty to xxx seconds afterwards each addition. Stop the mixer occasionally as well as scrape downward the sides to brand certain everything is mixing well.
After you have added all of the butter, add the extracts as well as vanquish on medium high until low-cal as well as fluffy (another infinitesimal or two). Use immediately.
TIP: You desire the butter to survive at room temperature but non super soft/melty(very important). I cubed the butter when it was COLD as well as and then permit it sit down on the counter for an hr to insure it would survive at room temperature (of course of pedagogy that depends on how warm your solid is). Do NOT warm upwardly your butter inwards the microwave.
This frosting is a dream to operate with!!! It is EXCELLENT for borders as well as cut operate (it is VERY stable) as well as it is real forgiving when doing apartment operate (smooths easily alongside a knife).
NOTE: If y'all kickoff adding your butter besides early on (while the meringue is even thus besides warm), the frosting volition carve upwardly or expect curdled. Don't panic, but proceed beating on medium high as well as it volition eventually come upwardly dorsum together as well as whip upwardly correctly, I promise!!
NOTE: Do non role SALTED butter, I tried that 1 time as well as I was amazed how salty the frosting tasted!!!
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